Food Around the World for Experts Trivia

1. Which staple of Congolese food is typically made from cassava and plantain mixed over heat?

From Quiz Regional Delicacies of Africa

Answer: Fufu

Fufu, also spelt foofoo and fou fou (among others) is a staple in the Democratic Republic of the Congo and several other West and Central African countries. Pre-boiled cassava is pounded and mixed together with plantain or cocoyam and water over heat until it forms a sticky dough. To eat, a small piece is broken off, rolled into a small ball and dipped into soups or stews. Semolina or maize flour is sometimes substituted for the cassava. Phoenix Rising's leith90 was reminded her of the beef stew and dumplings of her childhood when writing this question.

From Quiz Protect My Food

Answer: Switzerland

The Swiss have a classification called AOP (appellation d'origine protégée), the local version of the EU classification "Protected Designation of Origin". Unlike most of Western Europe, Switzerland is not a member of the European Union.

From Quiz Travel. Enjoy. EAT.

Answer: Jjamppong

Traditionally, jjamppong is a mixture of noodles, seafood, other meats and vegetables. Contrary to what people know, this dish can be prepared without the spicy taste.

From Quiz Supper with the Sultan of Sultrivia

Answer: boza

Also called bosa, the drink is popular in several countries. In Turkey, the malt beverage is made from fermented wheat, while elsewhere it can be made from corn or millet. Rather low in alcohol content, the beverage is actually a nourishing drink - high in vitamins and good for the digestive system.

From Quiz Comida! South American Food and Drinks

Answer: Marinated in fruit juices

Older than Jesus Christ, the Cebiche features fish "cooked" in citrus-based mixtures, mostly lime and lemon. The citric acids in the fruit juices trigger a process called "denaturation" on the meat's proteins, which causes it to "cook". Due to the fish not being cooked with heat, the chef must be careful and the fish must be fresh in order to avoid food poisoning.

From Quiz The Bus Stops Here - World Food [2]

Answer: Cornmeal

Fungie, along with a spinach soup called pepperpot, is the national dish of Antigua and Barbuda. Fungie resembles the Italian dish polenta, and is often eaten in Antigua and Barbuda in ball form. Other Antiguan foods include seafood, chicken, bananas, pineapples, coffee, and key lime.

From Quiz Food, Ecuador, Food

Answer: ketchup

Ceviche (also spelled "cebiche") is a mouth-watering seafood treat which is made in many Latin American countries such as Ecuador, Peru and Colombia. In Manabi, Ecuador, shrimp ceviche is marinated in a citrus-based mixture, usually lemon or lime, and then served in a large bowl. Ketchup or tomato sauce is often used to make Quito-style ceviche.

From Quiz Even More Worldwide Food and Drink

Answer: Gammel Dansk.

On the label it says: 'Gør godt om morgenen, efter dagens dont, under jagten, på fisketuren, eller som aperitif' which means 'Gammel Dansk does you good in the morning, after the day's work, when you go hunting, on a fishing trip, or as an aperitif'. Gammel Dansk (translation = 'Old Danish')is an alcoholic drink (38% ABV) made with lots of herbs and spices. It is actually not used as a mixer but is certainly used as a tonic. A tonic is defined by Webster's as a drug that increases body tone or something that invigorates, restores, refreshes or stimulates. I have tried it and found it to be toe-curlingly bitter, but surprisingly effective. Much to the chagrin of most Danes, the company that makes Gammel Dansk is now Swedish-owned. Luckily, they did not rename the drink 'Old Swedish'. Aquavit is a spirit brewed mainly in Norway. Black Dane is a cocktail of Kahlua, Jubilæum Aquavit and ice. Danish Mary is another cocktail being a mix of Aalborg Taffel Aquavit, tomato juice, Tabasco, fresh dill and celery stalk - more like a liquid salad!

From Quiz More Worldwide Food and Drink

Answer: Fermented apple juice.

Scrumpy, sometimes called 'rough cider' is traditionally brewed in the 'West Country' of the UK. Devon, Cornwall, Somerset and Avon are the biggest producers, however Herefordshire does produce a significant quantity. It is made from the juice of pressed apples which is left to ferment. The alcohol content is not as high as wine being typically 4 to 6%. But, some smaller producers do not have sophisticated refining processes and the after-effects of drinking scrumpy can be quite distressing. Visitors to the UK should be discouraged from imbibing too freely of 'local' produce and stay with proprietory brands.

From Quiz World Food

Answer: Supreme

The correct answer is a chicken supreme, try asking for them the next time you visit the butcher. Some say that leaving the bone at the front of the breast helps with cooking, but I have not found that in my experience. At a dinner party it will impress your guests. The others answers are simply similar names to confuse the unwary.

From Quiz Cosmopolitan Cuisine

Answer: tef

If you visit an Ethiopian restaurant (which I must confess I have only done in the US, haven't traveled there), you generally eat communally, often sitting on the floor. Many of the dishes are stews, and are often fairly spicy.

From Quiz This Quiz is a Delicacy!

Answer: quesadilla

Oh, these things are awesome! You can fill them with anything you want - chickens, beans, peppers, onions, etc. They've become very popular even outside of Mexico, and they're just as easy to make as grilled cheese! Believe me, you've got to try them if you haven't already.

From Quiz Vegetarian Cooking Hare Krishna - The Book and Tri

Answer: Panir

Gi is clarified butter, dahi is yogurt and pury are whole wheat scones made in oil.

From Quiz International Culinary Delights

Answer: salak

The salak is also known as 'snake fruit' because of its leathery covering and interesting colorings. Inside is a segmented white fruit.

From Quiz Regional Delicacies of Africa

Answer: Spinach

Eru, or okok, is often called "wild spinach" in English. It is a leaf that grows on a vine - despite its appearance it is a gymnosperm and thus more closely related to pine than to other leafy species. The leaves were generally harvested from the forest, but there have been efforts to cultivate the plant for agricultural use. The soup includes crayfish and palm oil as well as other meats and vegetables. The soup hails from the Bayangi people of southwestern Cameroon. It is often served with fufu, specifically "water fufu" which is a soft, cassava dough pinched off and dipped in the soup. Player pusdoc of Phoenix Rising has tried fufu that she suspects isn't anything like the real thing.

From Quiz Protect My Food

Answer: Tyrol

Tyrol is a German-speaking region that includes Austria and Italy. Speck is a type of cured ham produced in the region and three varieties are given PDO and PGI (Protected Geographical Indication) status: Speck Alto Adige PGI from the South Tyrol region of Italy, Gailtaler Speck from the Carnithia region of Austria, and the juniper-flavored Tiroler speck from the Austrian side of the Tyrol religion.

From Quiz Travel. Enjoy. EAT.

Answer: Sashimi

Aside from fresh fish and meat, the other ingredients that can be used to make sashimi are squid, shrimp, scallop and octopus.

From Quiz The Bus Stops Here - World Food [5]

Answer: Flying fish

Barbados has earned the nickname 'The Land of the Flying Fish'. Barbadian currency even depicts flying fish. In the dish of cou-cou and flying fish, the fish is usually fried or steamed.

From Quiz Food, Ecuador, Food

Answer: a guinea pig

A "cuy" is an animal which closely resembles a guinea pig. It is a staple for people who reside in the mountainous regions of Ecuador. The animal is called "cuy" because of the sound it makes. I have never tried "cuy", so I cannot comment on its taste.

From Quiz More Worldwide Food and Drink

Answer: South America.

Ceviche is a dish of fish marinated in citrus fruit, usually lemon or lime or a combination of both, but other citrus fruits may be used. The derivation of the word is unclear with some sources claiming that it's a Quechua word 'siwichi', but other sources suggest it is likely to be a variation of another Spanish word, "escabeche" (marinade). Traditional Ceviche would be fish marinated for about three hours in which time the citric acid has the effect of cooking or 'pickling' the fish. The results taste more akin to cooked fish than Japanese Sashimi which is served raw. The choice of fish is very much dependent on the area where the dish is prepared, but shrimps, sea bass, octopus, crab, shark, sole, halibut, tuna, mackerel etc. can all be used in its preparation. A dish which I have made myself using mackerel, sliced onion and salt in a half and half mixture of lemon and lime juice. Great as a starter for small dinner parties, easy and quick to prepare, can be prepared in advance (actually it HAS to be prepared in advance), excellent served with a small salad of rocket, cos or little gem lettuce, and cucumber, and if you feel artistic, add a slice of cherry tomato to give colour.

From Quiz World Food

Answer: Salmon and sturgeon

With the main area of supply being the Caspian Sea, the sturgeon and salmon supply black and red caviar respectively. Normally eaten in Russia with blini (pancakes) it can be a delicious canape or snack. There are various grades of black caviar, the best of which translates as 'slightly salted'.The blini we see in our (UK) supermarkets are nothing like the genuine article, real ones are larger and thinner, just like our own Shrove Tuesday pancakes. The sea trout and bass are not used as a source of caviar.

From Quiz Cosmopolitan Cuisine

Answer: Moroccan

A tajine is both the food and the cooking pot, which is covered and thus allows slow cooking and collection of cooking liquids.

From Quiz Kosher Jewish Cuisine

Answer: The gelled broth on gefilte fish

Its the jelly on gefilte fish. The best way to enjoy it is to take a napkin and wipe it off.

From Quiz What's That Ingredient?

Answer: Egg yolks

Caesar salad was invented in 1924 by Caesar Cardini, an Italian restaurateur and chef in Mexico. There are many modern variations on this salad but the original contained four basic ingredients and a dressing with Worcestershire sauce.

From Quiz This Quiz is a Delicacy!

Answer: tiramisu

Italian for "pick me up", tiramisu is a dessert well into the realm of culinary aesthetes. People can be very picky about the way tiramisu tastes, especially if it's too much like cheesecake or pudding. Even so, that doesn't mean it's only for millionaires to enjoy; go to almost any fancy restaurant and it should be on the dessert menu.

From Quiz Fine, Gourmet Foods

Answer: Oysters

Wonderful oysters can be eaten raw, smoked or cooked. They can be used to make po' boy sandwiches, creamy oyster stew, and in stuffings. Oysters are a cross-cultural delight, used in cuisines across the world...they are abundant throughout the world's oceans and seas!

From Quiz Vegetarian Cooking Hare Krishna - The Book and Tri

Answer: Naryal Chaval

Chaval is simply rice, palak chaval is rice with spinach and masala bhat is spiced rice.

From Quiz Food Survey

Answer: Makham

From Quiz Protect My Food

Answer: Beer

Lambic is a beer brewed in the Brussels area known for its sour aftertaste. Lambic does not use cultivated strains of brewer's yeast, but is developed through spontaneous fementation with wild yeasts native to the Zenne valley. Framboise is a type of lambic made with raspberries.

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Last Updated Nov 16 2024 5:51 AM

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